i wish it were acceptable to eat mashed potatoes for dinner - just mashed potatoes. i could do that happily.

these mashed potatoes are perfect because you can make them how you like them. i prefer mine not too wet and a bit chunky with lots of black pepper. you can adjust the amount of whole milk, butter and buttermilk to get the consistency you love. you could even mash in some parmesan, roasted garlic or lemon zest. the great one sends her potatoes through a food mill but i use an old fashioned regular potato masher.

In a large pot, bring 4 quarts of water and 2 tablespoons of salt to a boil. Meanwhile, cut the potatoes into 1 1/2-inch cubes and add them to the boiling water. Bring the water to a boil again, lower the heat and simmer uncovered for 10 to 15 minutes, until the potatoes fall apart easily when pierced with a fork.

Meanwhile, heat the milk and butter in a small saucepan, making sure it doesn't boil. Set aside until the potatoes are done.

As soon as the potatoes are tender, drain them in a colander. Place potatoes back in pot and mash with potato masher or process in food mill.

As soon as the potatoes are mashed, stir in the hot milk-and-butter mixture with a whisk or rubber spatula. Add enough buttermilk to make the potatoes creamy. Add 2 teaspoons of salt and the pepper, to taste, and serve hot.

serves 5 - 6

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